Chef Instructor

The anticipated hiring range for this position is $75000 to $80000 per year. Hiring offers will be determined based on the final candidates qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees dental insurance vision insurance life insurance short and long term disability insurance retirement savings plan with high employer contributions a generous paid time off program and more!

As the benefits package at the CIA results in a significant value above the base hiring salary for this position we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

POSITIONSUMMARY

A Culinary Institute of America Culinary Chef Instructor is responsible for teaching students in the classroom and kitchen lab environments developing curriculum conducting research and contributing to the intellectual property of the college while maintaining a high standard of professionalism.

The responsibilities of the position include preparing lesson plans teaching and evaluating students preparing and revising course guides and other educationalmaterialsandassessing degree program learning faculty membersare to advise students on academicsprovide professional advice for students pursuing careers in thefoodserviceindustry maintain office hours(outside ofclass time)and toassiststudents who havedifficulty withtheir membersare also expectedto contribute to the overall operation of the college and support the mission of the Institute.

ESSENTIALRESPONSIBILITIES

• Prepare daily instructional lesson plansbased upon agreed upon curriculumand instruct in a manner consistent with the philosophypoliciesand guidelines of the college.
• Assess the learning outcomes listed in the course guide or syllabus of the class(s).
• Instruct lectures andhands-onclasses on campus off campus or remotely to a standard consistent with the professional standards of the CulinaryInstitute ofAmerica.
• Work individually as an advisor for students whomay needextra help who have questions about course information who want career guidance or who need assistance in their studies.
• Provide regular and constructive feedback to students in an objective consistent and timely manner; evaluate and document student performance using established methods rubricsand criteria; file course grades consistently and without prejudice.
• Collaborate withcolleaguestoprepare review and revise course guides syllabi and appropriate curriculum materials for courses offered at the Institute and any other educational materials required.
• Conduct traveland/or offcampus business related activitiesinstruction food preparation and table service in an exemplary manner consistent with the professional standards of the Instituteandwithin budgetary limits.
• Teachassigned courses following the schedule and curriculum provided for each course.
• In culinary baking or pastry arts classes (degree programs or continuing education) supervisestudents in preparing quality food within Institute guidelines.
• Enforcesanitation principles (appropriate toparticular teachingassignment) attendance policies Institutes Professionalism Uniform and Hygiene Policy and other academic policies.
• Assume responsibility for equipment and facilities of the kitchen bakeshop pastry shop dining room or classrooms.
• Stayabreast of new developments in thefoodserviceand hospitality industries; planon an annual basisprofessional development; and strive to accomplish the goals set out in the formal annual plan.
• Support the mission and policies of the Institute as well as the overall strategic direction of the Department of Continuing Education.
• Contributeto the growth of the college by serving on committees or task forces assisting with visitors recommending students and potential employees and displaying hospitality.
• Develop menus planning documents and organizational plans for conferences retreats and any othereventas required.
• Any and allother duties as assigned.

REQUIREDQUALIFICATIONS

Education:

• AssociatesDegreeor equivalentrequired in the field of CulinaryArtsFoodserviceManagementHospitalityor arecord of significant professional accomplishments in one of these disciplines.

Experience:

• Minimumseven (7)yearsindustryexperience.
• Atleastthree(3) years of supervisory experience with both management andline levelemployees.

PREFERRED QUALIFICATIONS

• Familiar withbasicfundamentalcooking methodsand advancedculinaryskills. Specialization in one or morecuisinessuch asAsia Mexico Latin America European andtheMediterraneanregionincludingfamiliarity ofcultural significance keyingredientsand preparation techniquesunique to the cuisine.
• Relevant work experience in one or more of the following areas:volume foodservice fine dining multi-unitrestaurant operations and menu R&D.
• BachelorDegreeor equivalent in the field of Culinary Arts Foodservice Management HospitalityEducationor a related field.

REQUIRED SKILLS

• High levelof proficiency inhands-onculinary techniques.
• Basiccomputer literacy which must include ability to work effectivelyinWord Excel PowerPoint and/or similar programs.
• Strong interpersonalskills;ability to effectivelyworkwith multiple teams across the organization to respond to business needs;and maintain collaborative relationships with all members of faculty and administration.
• Ability to use sound judgment and discretion in handling sensitive student issues with confidentiality and discretion.
• Excellent written verbalcommunicationand presentation skills requiredincluding the ability to break complex concepts down to an appropriate level for students.
• Strong customer service skills.
• Moderate to strong organizational skillsdetail orientedand thorough.
• Ability to work independently or in a teamenvironment.
• Must have an excellent and welcoming presence in front of guests and employees.

WORKING CONDITIONS

• Must have the ability to lift fifty (50) pounds on a frequent basis.
• Must be able to stand for extended periods of time in a typical kitchenenvironment.
• Must be able to performhands ondemonstrations of culinary techniques and correct use of equipment.
• Must have the ability to work various shifts includingthosemay begin at 1:30 AM and those which end at 10:00 PM.
• Must have the ability tobe exposedto common cleaning agents and chemicals associated with food safety and kitchen sanitation.

Required Experience:

IC